Title:
METHOD FOR PRODUCING SOYMILK CURD
Document Type and Number:
Japanese Patent JP3824082
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing soymilk curd having light palate feeling like that of pudding or bavarois, and hardly causing syneresis.
SOLUTION: The method for producing soymilk curd comprises the following process: adding a protein crosslinking enzyme to acid-adjusted soymilk where acid is added to the soymilk to be adjusted to pH 5.4-6.4, keeping the mixture at 20-60°C, subjecting protein contained in the soymilk to a crosslinking treatment, and thereafter, keeping the soymilk at 70-90°C to coagulate the acid-adjusted soymilk after the crosslinking treatment. Another version of the method comprises the following process: adding a protein crosslinking enzyme and sugar to acid-adjusted soymilk adjusted to pH 5.4-6.4 by adding acid to the soymilk, and keep the soymilk at 20-60°C to subject protein contained in the soymilk to a crosslinking treatment, and thereafter, keeping the soymilk at 70-90°C to coagulate the acid-adjusted soymilk after the crosslinking treatment.
Inventors:
Takabe Takebe
Adachi Nozomi
Tamura Masaki
Youichi Katagiri
Adachi Nozomi
Tamura Masaki
Youichi Katagiri
Application Number:
JP2003067869A
Publication Date:
September 20, 2006
Filing Date:
March 13, 2003
Export Citation:
Assignee:
Takabe Takebe
Asahimatsu Foods Co., Ltd.
Asahimatsu Foods Co., Ltd.
International Classes:
A23L11/00; A23C20/02; (IPC1-7): A23L1/20
Domestic Patent References:
| JP2004254631A | ||||
| JP8224063A | ||||
| JP2245145A | ||||
| JP2001161301A | ||||
| JP7241168A | ||||
| JP2002281928A |
Attorney, Agent or Firm:
Masatsugu Suzuki
Kenichi Wakui
Norihiro Yamamoto
Kazunaga Suzuki
Kenichi Wakui
Norihiro Yamamoto
Kazunaga Suzuki